The DL-6CYL-800 automatic tea cake pressing machine is applicable for pressing ball type tea, round tea cakes and square tea cakes. Its production capacity is 800-1000 pieces per hour. The sizes of tea cakes that this machine can produce are as follows: square tea cakes (25-40 mm), round tea cakes (25-45 mm), and ball type tea (27-35 mm).
Oolong Tea Rolling Machine specializes in tea rolling and shaping. With precise pressure control, it releases tea juice, enhances aroma, ensures stable quality, and suits green tea, oolong tea, etc.—a top choice for tea enterprises.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
The Multi-Function Ride On Type Tea Harvester is a high-performance tool for commercial tea gardens. Featuring ride-on operation, adjustable picking parameters, and integrated collection/sorting, it replaces manual picking to save labor significantly. With 5-10x higher efficiency (0.3-0.8 ha/h) and precision plucking that preserves tea quality, it’s ideal for modern large-scale tea production.
DL-6CHL-CY30 belt type tea dryer use diesel heating, also can use gas heating, drying area 20m2, capacity 105kg per hour, click the photo to learn more details about our drying machine.
Pyramid/Triangle Tea Bag Filling Packaging Machine is widely applicable in tea processing plants, food and beverage companies, health product manufacturers, and OEM/ODM tea brands. It is suitable for packaging various teas, including loose-leaf tea, herbal tea, scented tea, functional tea, and instant tea, making it an essential equipment for upgrading the tea packaging process in both domestic and international markets.
Square Tray DL-6CH-6QB is a square tray baking cabinet-style Tea leaf baking machine, featuring stable temperature control, uniform heating, ideal for batch tea processing with efficient performance.
DL-6CFJ-20 used for black tea and dark tea processing, through the intelligent control of temperature and humidity, let tea oxidation fermentation to the best quality, machine has 5pcs stainless steel tray, capacity 60 kg per batch.
The final quality of tea is determined not only by its flavor but also by its visual purity and consistency. This blog explores the critical sorting and cleaning stage of tea processing, detailing how modern winnowing, sifting, and color sorting technologies eliminate impurities and grade leaves with incredible precision. Learn how automating these steps can drastically increase your factory’s output while meeting the highest international food safety standards.
Drying is the final and critical stage in tea manufacturing that locks in flavor, aroma, and essential nutrients. This blog delves into the technical requirements of the drying process and explains how transitioning to modern automated drying systems can maximize factory throughput while ensuring consistent leaf quality. Discover the advantages of high-capacity chain plate and rotary drying solutions.
Rolling is a pivotal stage in tea manufacturing that defines the leaf's shape and flavor profile. This blog explores the importance of the rolling process and how upgrading to high-efficiency rolling machines can significantly reduce manual labor while maintaining premium quality. Learn how modern mechanical rolling optimizes cell-breaking and juice extraction for a superior brew.
Matcha is not just ground green tea; it is the result of a rigorous, multi-step artistic and scientific process. This blog explores the essential stages of matcha manufacturing—from specialized shading and steaming to the critical final grinding. Discover how advanced milling technology, like high-mesh ball mills, transforms Tencha into the vibrant, silky powder prized worldwide.
Dark tea is one of the six major teas in China. It is a fermented tea in the true sense in which microorganisms participate in the formation of quality during processing. Black tea is the world's tea with the largest production and sales, except for black tea and green tea, and it is also one of the most distinctive teas in China. The early steamed Qingtuan cake green tea became the original prototype of black tea due to long-term baking and drying and long-term incompletely sealed transportation and storage.
During the Northern Song Dynasty (1074), Sichuan used green hair tea to make it black and autoclaved to make "black tea" for border trade. Due to historical reasons, the black tea producing areas in China are currently mainly concentrated in Hunan, Yunnan, Hubei, Sichuan, Guangxi and other places. Due to the different characteristics of raw materials in various regions, or due to differences in processing habits accumulated over a long period of time, they have formed their own unique product forms and products. Quality characteristics. At present, the main varieties of colors reserved include Pu'er tea, Fuzhuan, Heizhuan, Huazhuan, Qianliangcha and so on. The product forms include compacted brick type, compacted basket type, compacted tuo cake type and compacted column type. Most of the black tea processing and packaging methods follow the history, and the packaging uses natural materials such as baskets and paper. Therefore, dark tea is one of the six major teas in China that has the best heritage and preserved history.
Dark tea belongs to post-fermented tea in which microorganisms participate in the transformation of substances. In recent years, a series of scientific studies have proved that in the process of processing, storage and transportation of dark tea, due to the action of extracellular enzymes of microorganisms, many biochemical substances that are not available in other teas or have a low content are produced, which is different from other teas. The omics features of functional substances of this kind have unique health care effects in regulating glucose and lipid metabolism and protein metabolism.
